Posts Tagged ‘chicken breast

20
Jan
20

smoked chicken thighs

According to my Google photos January 12th , a warm weather day to get out do a bit of yard work, and some smoking. Since I had some chicken thighs, a no brainer. I can always used smoked meat in a few recipes. lump charcoal with a cup or so soaked mesquite wood pellets.

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just a bit of rub before smoking.

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the smoking is done, stir up the flames to grille up some chicken  breast for the Boss Lady (was that a coincident that the spell checker suggested a different spelling?  i won’t reveal the wording!)

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getting towards sunset

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chicken breast complete

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smoked chicken thigh sandwich

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like they say, “You eat with your eyes first ! “

 

26
Jan
19

Stuffed Chicken Breast

A basic stuffing, onions, celery with bread cubes. Make as usual with a bit of the Bell’s seasonings and wet with stock. Of course you could use a prepared stuffing mix.

A family member brought home some surplus bread, too much to consume before it would go stale, so I processed it into bread crumbs by broiling the slices, and processing in the food processor to different textures.

A sliced chicken breast, just some salt and pepper with addition course bread crumbs.

spread the crumbs on a tray with baking paper

place half of the chicken breast on the tray and cover with stuffing
Place the other half of the breast atop the stuffing, top with additional crumbs
bake and broil as necessary
serve it up…
served with some steamed carrots
17
Aug
18

cooking with coconut milk (chicken)

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One of the ingredients I’ve been slowly  incorporating into recipes is coconut milk. From Thai grilled shrimp to this,  it uses some similar elements for a different take on chicken. As the story goes there are probably more ways to cook chicken than anything else.

First step, thawing out and thin slicing some boneless chicken breast, many in the freezer at this time.

Next using Thai spice paste, rub the chicken and stack the fillets, let stand for about an hour, I find that this is a quick acting spice paste so a meal can be prepared with a shorter lead time than an overnight marinate.

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ground hot pepper, allspice,cloves, cassia bark star anise,celery seed, fenugreek, ginger and turmeric in center.

Free hand a spice pallet, here cinnamon, fenugreek, allspice, peppercorns, ground hot smoked pepper, whole peppercorns and the like. One of my attempts at assembling a combination. Researching some recipes revels that the ingredients are often dictated by what was locally grown and available at the time even depending on the weather and harvest conditions and may be influenced by religion. I opened the spice closet.IMG_5837

 

toasting or sputtering the whole spices

Heat a small amount of oil and flash or sputter the spices quickly, add the sliced onions ,sliced lemongrass and a bit of water to prevent burning.

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quickly add the slice onion and lemongrass.

Cook the onion and spice mixture several minutes , add water along the way if necessary till translucent. remove to a plate.

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pan fry quickly the chicken breast till just done

Yes the breast are huge!  This was slicing from only one piece.  When all are browned, return to the pan.

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Add the coconut milk, grated turmeric and ginger and several tomatoes along with the previously cooked onions and lemon grass.

Mix slightly, cover and simmer till heated through. Taste and adjust spices. I was surprised ! The coconut milk evened out all the spices, taste was more than I expected even a bit of heat with the sweetness of the coconut milk.

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plated it up with rice and cool cucumbers.

The chicken was fork tender, not overcooked. A pleasant alternative to conventional chicken gravy,  a lighter sweeter taste.

 

15
Jul
12

Chicken cutlet sandwich

Chicken cutlet sandwich
A slightly spicy chicken cutlet for a tasty sandwich.

Flatten, pound and or shape chicken breast to desired thickness and dry with paper towels.

Mix and crush up mustard seeds , a small amount of coriander seeds, and mix with yellow mustard in an amount ample enough to cover both sides of the chicken breast. Or use your own spice blend.

Smear one side the chicken breast with the spiced mustard (add hot pepper flakes if desired) and flip onto a bed of bread crumbs (mustard side down).

Now smear the topside with the mustard mixture and add breadcrumbs and pat into the breast.

Carefully place the breaded chicken breast on a baking sheet that’s liberally oiled.
Repeat with other chicken breast(s) as quantity dictates.

Bake or broil. Carefully flipping as necessary , remove from tray ad set aside.
Slice onions thinly and spread out on baking sheet, spray /drizzle with oil and broil till translucent. Set aside.

Slice enough cucumbers to cover chicken breast.

Slice a French type bread (or other type) horizontally.
Broil or toast if desired.

Build the sandwich with the chicken breast topped with onions and cucumbers.

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